Yield 1 Cup
2 tbsp. pumpkin puree
1/2 tsp pumpkin spice mix
10 drops liquid stevia
1 tbsp. vanilla extract
1 cup unsweetened almond milk or coconut milk
1 tbsp. full-fat coconut milk OR;
1 tbsp. MCT oil (optional- to replace full fat coconut milk)
1-2 shots organic espresso
Step 1: Heat up pumpkin puree with pumpkin pie spice in a small saucepan over medium heat for 2-3 mins (it will begin to smell like pumpkin pie).
Step 2: Add 10 drops liquid stevia and stir into mixture, just until combined. Fell free to to make a bigger batch if you wanted to, because the pumpkin spice mix can be refrigerated for up to 5 days by this point.
Step 3: Stir in 1 cup almond milk and let it lightly simmer, but not over boil. Remove from heat and add vanilla extract. Wisk for 30-60 seconds until light and frothy.
Step 4: Prepare a mug with 2 shots espresso (or one shot if 2 shots is too much caffeine for you). Add the pumpkin spiced milk to espresso and alternatively for a bulletproof version you can add in 1 tbsp. MCT oil or 1 tbsp. full-fat coconut milk.
Step 5: If you want you can add to glass blender and blend for 10-20 seconds to make it more frothy and creamy. Sprinkle with pumpkin spice mix and enjoy!
Courses Beverage / Snack
Serving Size 1 latte
Amount Per Serving
% Daily Value
Total Fat 5 g
Total Carbohydrates 5 g
Dietary Fiber 1 g
Sugars 1 g
Protein 2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/keto-pumpkin-spice-latte/